We just love a cake that you don’t even have to turn the oven on for! This Chocolate Tiffin Cake is a no-bake sweet little cake from our neighbors over the pond and it is sure delicious. Originating in Scotland and popular throughout the UK, it’s in the same vein as an American ice box cake, where the cake is chilled till set instead of baked. It’s a nice change from our usual dessert fare. It’s sweet and crispy and a little bit chewy, and we can’t get enough of it.
A tiffin cake traditionally uses digestive biscuits, which you can usually find in the international aisle of your grocery store. They are a semi-sweet biscuit, and the closest American comparison is probably the graham cracker, though it doesn’t quite have the same sweet and salty combination. If you can’t find digestive biscuits, graham crackers would be a fine substitute or even shortbread cookies. It also works well with any combination of dried fruit and nuts, so feel free to use your favorites!
This cake is the perfect afternoon snack, or a nice treat to have on hand that your friends and family might not be expecting. It will keep up to a couple of weeks in the fridge, though we doubt yours will last that long. Ours sure didn’t! It’s quick, it’s easy, takes no cooking at all, and it’s just so good. It may have been around for ages, but it’s a new favorite of ours!
Chocolate Tiffin Cake
Serves 8-10; 10 minutes active, 3 hours inactive
- 1 cup digestive biscuits (or graham crackers or shortbread cookies)
- 1/2 cup butter
- 1/2 cup light corn syrup
- 1/2 cup Brazil nuts (or macadamias or other nuts), chopped
- 1/2 cup raisins
- 8 oz. semi-sweet chocolate bar, chopped
- Line a loaf pan with plastic wrap, leaving enough to cover the top of the mixture when pan is full. Set aside.
- In a large heat-safe bowl, combine the butter, corn syrup, and chocolate, and heat in the microwave in 30-second intervals until melted, stirring in between. Once melted, mix ingredients together well.
- Meanwhile, place biscuits in a ziplock bag and smash them up with a rolling pin or bottom of a glass. You don’t want to turn them into crumbs, just lightly break them up.
- Add the crushed biscuits, raisins, and nuts to the bowl and stir to combine.
- Pour the mixture into the prepared loaf pan, using a spatula to smooth out the top and press out any air bubbles. Fold the plastic wrap over the top and cover completely.
- Chill in the fridge until set, about 3 hours.
- Once chilled, invert onto a serving plate and peel off the plastic wrap. Enjoy!